Advanced Diploma in Food Nutrition and Health (Food Science Specialization)

Course Description

The Advanced Diploma in Food and Nutrition is designed to equip graduates with a strong foundation in theoretical knowledge, enabling them to address complex nutritional challenges effectively. This program focuses on promoting public health and advancing the field of food and nutrition science. Through its comprehensive curriculum, students gain the skills needed to make meaningful contributions to the industry.

The program also offers opportunities to delve into specialized areas, such as food biotechnology, the study of nutrition deficiencies, and strategies for influencing behavior change. By exploring these focused topics, students can tailor their learning to align with specific interests within the vast domain of nutrition.

Spanning a study period of three years, this program comprises 38 detailed modules, collectively delivering a total of 130 credits, ensuring a robust and well-rounded educational experience.

Recognition

Tertiary and Vocational Education Commission (TVEC)

Entry Requirements

Entry Requirements:

C.E. A/L in any stream

C.E. O/L with IIHS Foundation Program or a Recognized Foundation program and a credit pass for English Language in G.C.E. O/L

Course Modules

Year 01

Year 02

Year 03

· General English

· Introduction to Food Law and Policy

· Laboratory Techniques and Management

· Medical Terminology

· Work Health and Safety Processes in Healthcare

· Public Health Nutrition

· Human Physiology

· Biochemistry and Metabolism

· Food Nutrition and Health

· Practicum 1

· Working with Culturally Diverse Clients and Co-Workers

· College English

· Practical and Academic Skills for Food and Nutrition Sciences

· Introductory Microbiology

· Health Research Methodology

· Human Nutrition

· Diet analysis

· Professional English & Personality Development

· Food Law and Nutrition Policy

· Critical Thinking and Reflective Practice in Healthcare

· Practicum 2- Assessing Nutritional status

· Food Microbiology

· Food Chemistry

· Principles of Food Preparation

· Food Processing Technology

· Food Properties and Material Sciences

· Practicum 3-Food Product Development

· Food Preparation, Preservation, and Production

· Hygiene Management Systems

· Bioinformatics

· Food Inspection and Food Standards

· Nutrition Placement

· Food Biotechnology

· Food Quality Safety and Assurance

· Nutrition through the Lifespan

· Research project work

· Integrated Topics in Nutrition Food and Public Health

· Food Marketing & Entrepreneurship

Total Credits for the programme – 130

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